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All plants have one of three basic life cycles: annual, biennial or perennial. It gets complicated when you consider that some plants are frost-tender and flourish for years in a mild climate but last only one season in a cooler climate. Herbs are no different. Some herbs are perennials that come back year after year. Other herbs must be planted anew year after year. There are also biennial herbs that do not flower or produce seeds until their second year of growth and then die.

Annuals

An annual plant grows from a seed to an adult plant, flowers and goes to seed all in one season. Culinary herbs such as basil (Ocimum basilicum) and dill (Anethum graveolens) are annual plants that grow in the home garden. Basil, an Asian native, is commonly used as a flavoring in Italian dishes. Several varieties of basil are grown for their unique flavors. Basil prefers an area with rich, moist soil that receives full sunlight. You can start basil from seed indoors and move the plants to the outdoor herb garden during the growing season. Dill is grown for its flavorful seeds. Used for pickling, flavoring oils and breads, dill is also used to flavor soups and sauces. This herb is direct-sowed into the garden, because dill does not like its roots disturbed. Choose a sunny spot with good drainage. Once the seeds germinate, place a tomato cage around the plant to support it as it grows and to keep the tall plant from falling over during heavy rains or strong winds. Harvest the leaves before the plant goes to seed. To harvest seeds, wait until they harden, and dry them completely before storing.

Biennials

Biennial herbs such as parsley (Petroselinum crispum) and angelica (Angelica) produce healthy plants the first year, then flower and set seeds in the second year. Grow parsley in full sun and keep it well-watered. If you want a continuous supply of parsley, plant seeds a second year, and allow the previous year's growth to reseed the area. Angelica grows in partial shade and prefers a well-drained soil. The plant sets seed in its second year of growth and sometimes sends out offshoots. After a biennial herb goes to seed, the plant usually dies.

Perennials

Perennial herbs grow continuously in warmer climates and return year after year when spring arrives in the colder climates. Mints (Mentha spp.) are perennial plants that return to the garden each year and spread with each appearance. Most mints grow in U.S. Department of Agriculture plant hardiness zones 3 through 9. Mints love the sun and are drought-tolerant when they become established in the garden. Other perennial herbs that grow year round in warmer climates or come back after winter frosts include sage (Salvia officinalis) and lavender (Lavandula spp.). Both of these herbs are used in the kitchen as well as for their fragrance. Lavender grows in USDA hardiness zones 5 through 9, and sage grows in USDA zones 4 through 9.

Care and Overwintering of Herbs

A layer of mulch protects perennial and biennial herbs against cold weather. Water the plants well before winter arrives, but avoid fertilizing, so that frigid temperatures do not damage new growth. If you fertilize in the spring, do it sparingly so that the plants remain compact and the flavors and aromas stay strong. Annual herbs such as basil can be potted up and moved inside for the winter if you do not allow the plant to go to seed. If you regularly use your herbs, there is little need for pruning the plants. However, you can encourage new growth by cutting the plants back slightly during the growing season. Keep the area clean around the herb beds to reduce the risk of pests and disease.

About the Author

Julie Richards is a freelance writer from Ohio. She has been writing poetry and short stories for over 30 years, and published a variety of e-books and articles on gardening, small business and farming. She is currently enrolled at Kent State University completing her bachelor's degree in English.